That looks good, but my mom made the best liver and onions, with gravy.
Your mom probably braised it. That’s how my mother in law made liver and onions and it was the most tender liver I’ve ever had. She dregged it if flour, browned it quickly on both sides, including the onion, then added water to cover and put a lid on it and braised it slowly for maybe a half hour. It made the best gravy, too.